‘Chocolate, Vanilla & Passionfruit’ Chocolate Delice, Vanilla Pannacotta and Passion fruit Jelly.
This is a very simple, yet delicious and aesthetically pleasing dessert.
With each layer only taking minutes to make, this recipe allows you to go about your normal daily routine, while building a top quality dessert in the background; it can also be prepared well in advance of eating. By keeping the fundamentals the same, you can tweak this dessert to use many different combinations of flavour.
All measurements are in grams (as opposed to millilitres), to help with accuracy.
Serves 4
Start with the Chocolate Delice –
162g double cream
70g whole milk
2 eggs
185g 54.5% dark chocolate
Whisk the eggs and set aside, heat cream and milk together until simmering and pour over the eggs.
Stir and return to a very low heat, cooking for a minute or so until mixture begins to thicken. Be careful not to scramble the mixture.
Pour over the chocolate and beat until smooth.
Using a set of scales, pour 125g of mixture into serving glass & place in fridge. Whilst this is setting (1 hour), make your Vanilla Pannacotta.
Remember that if you want to leave chocolate in fridge and return later to do the next layer, you may.
270 double cream
145g whole milk
55g caster sugar
1.5 leaves (4.5g) leaf gelatin
Vanilla pod – scraped
Soak gelatine in cold water for 5 mins.
Heat cream, milk, sugar and vanilla, add the gelatine and stir till dissolved. Remove from the heat and allow to cool.
Once the liquid has cooled, pour 118g onto each chocolate dessert and place in the fridge – you should have 2 very clean-cut layers.
116g Passion fruit puree
133g water
1.5 leaves (4.5g leaf gelatin)
Soak the gelatine and squeeze off any excess water, add a splash of puree and gelatine to heat, and stir until dissolved. We don’t want to heat the whole mixture as this will affect the colour. Once melted, add to remaining mixture and stir.
Allow to cool.
Once cool, pour 60g onto each container, pour gently as we don’t want to pierce the top of the Pannacotta.
I find that pouring into side of glass or back of a spoon helps.
Allow to set in the fridge once set, serve as is, or with a scoop of ice cream.
As I said at the start, this recipe can be tweaked to create many different flavours and combinations; use a different fruit puree for the jelly, infuse your milk and cream with coffee for the Pannacotta… anything!
Use your imagination and pick the correct flavour profiles, and you will have a very special dessert for many years to come.
Written By: Austin Gosling,
Chef and Owner,
On The Rocks, Torquay and Brixham